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Old 12-18-2011, 06:37 AM   #11
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I seem to remember my grandmother using cornstarch in her gravy, but i thought she used regular flour too...I seem to remember someone teasing my grandfather because his gravy was "industrial strength" - you could almost cut it in squares and it would hold its shape.
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Old 12-18-2011, 06:54 AM   #12
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So...I guess I am really just asking if the gluten-free flour will make a difference in the texture or taste of sausage gravy? We have a box of all-purpose rice flour. Thanks for the responses.
I often make sausage gravy. I doubt the rice flour will affect the texture or taste as it is the sausage that gives the gravy its flavor. Not the flour that you normally use. Let usknow how it turns out.
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Old 12-20-2011, 08:40 AM   #13
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Linda, gluten free means NO WHEAT FLOUR. No flour in the gravy, no biscuits (or toast) under the gravy.

But sausage gravy made with corn starch over scrambled eggs is yummy. Only cook the gravy til it is thickened--if you boil after the gravy is thick, the cornstarch can 'break' and separate, but that is easy to avoid. I haven't used rice flour, so can't comment on that.
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Old 12-20-2011, 11:19 AM   #14
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Arrowroot.
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Old 12-20-2011, 03:31 PM   #15
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If done right starch gravy should not fall apart. You might just need different recipe. Cornstarch is the easiest thing to maky gravy. But is it reall gluten free? I thought it was not, not that I know about this kind of stuff, thank G-d, I do not need to know.
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Old 12-21-2011, 01:26 PM   #16
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OH, maybe I spoke too fast about cornstarch. I don't have gluten intolerance, so I don't know much about what products have gluten and what don't.
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Old 12-21-2011, 03:09 PM   #17
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OH, maybe I spoke too fast about cornstarch. I don't have gluten intolerance, so I don't know much about what products have gluten and what don't.
No, you were right. Cornstarch is a gluten-free product. It is as exactly as it name implies. Made from corn, not wheat. Thank you for your input.
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Old 12-22-2011, 09:23 AM   #18
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... Cornstarch is a gluten-free product....
Thank you, good to know. I just found out that one of my friends on gluten free det.
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Old 12-27-2011, 03:24 AM   #19
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I hope everyone had a very good Christmas - we experienced the unexpected death (heart attack) of a close friend which put a damper on our Christmas.

Hubby used the rice flour for the sausage gravy and it worked out fine. D-i-l was so pleased and happy that we "went to all that trouble" for her. There was a little bit left (we had the electric skillet filled to the brim - used 2 pounds of sausage) so she took it home to freeze.

Thanks to all who had suggestions. May everyone's new year be happy, healthy and prosperous.
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Old 12-28-2011, 04:08 AM   #20
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Chia seeds or ground flax can be used as a thickening agent, both are gluten free. Or, you can use quinoa flour (or, wild rice flour for that matter).
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